I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.
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Vegan Creamy Chipotle Pasta

I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds. The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.

Our first week of homeschooling went really well. There was a bit of whining and moments of frustration, but overall the kids and I really enjoyed ourselves. I am only homeschooling one child, so I could see how doing multiple ones at the same time could be more complicated. Honestly, if you had told me 8 yrs. ago that I was going to be a vegan homeschooling mom I would’ve laughed in your face! Never say never.

Last week we went on another hike in Kealia Trail in the north shore of Oahu, and once again I overestimated my capacity to carry a 29 lb. toddler up a mountain. The hike was not very difficult, but it was very long. We must have stopped a dozen times to rest, but we made it! I am really loving the hiking part of this Hawaiian adventure.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

 

The Recipe: Vegan Creamy Chipotle Pasta

The sauce is best used immediately. I also love pouring this sauce on top of my baked potatoes or as a sauce for my chiles rellenos. Enjoy!

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.

I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.
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Vegan Creamy Chipotle Pasta

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 2 servings
Author Dora S.

Ingredients

  • 1/2 cup Almonds, whole, raw
  • 1/4 cup Almond milk, unsweetened
  • 1 ea. Chipotle pepper in Adobo, only one of the peppers in the can
  • 1 clove Garlic
  • 3/4 cup Water
  • 1/2 cup Tomato, fire roasted, canned
  • 1 tbsp. Lemon juice, fresh
  • 1/2 lb. Spaghetti, whole wheat
  • 1 tbsp. Cilantro chopped

Preparation

  1. Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
  2. Boil pasta according to the instructions on the box. Drain and place in a large bowl.
  3. Pour chipotle sauce over pasta and mix well.
  4. Serve with chopped cilantro on top.

Chef's Notes

This sauce is best served immediately. If you do not have a high powered blender soak almonds overnight. For an extra creamy sauce use blanched almonds instead.

 

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  • Harry Selent

    Ever try this with cashew instead of almonds?

    • dorastable

      I haven’t. Cashews are too sweet for my taste in this sauce, but they should work just fine.

      • Anita vogelaere

        Is this pasta meant to be eaten could?

        • dorastable

          No Anita, it is meant to be eaten hot. I don’t heat up the sauce because if it can break at high temperatures. Drain the pasta that has been boiling and toss immediately with the sauce and serve.

    • Angelina Aguilar

      I used cashews because i didnt have almonds i ran out of them, it turned yummy 🙂

      • dorastable

        Glad you liked it!

  • Rose

    Looks good! How many people should this recipe serve? 🙂

    • dorastable

      It serves 3 people. I usually double it up to serve my whole family.

  • Stephanie S

    Aloha from Oahu as well! So excited to find and try this recipe. I’d like to invite you to join our hiking group, Hiking with Keiki, if you have not heard of us already!

    • dorastable

      Hi Stephanie I have not heard of you guys. I will definitely look you guys up

  • Erin Chapman

    I made this recipe, but having never heard of chipotle in adobo, I googled it. Behold! A canned sauce! Found it in my grocery store.
    We took it to mean one CAN of chipotle in adobo.
    I’m sweating after three bites, my husband loved it (he’s a HUGE fan of spice) but we’ve basically thrown it all out.
    What on earth did you mean by chipotle in adobo and why is the can not the same thing?
    My husband said the Internet would laugh at us for this comment, but if we made the mistake…. it could be make by someone else. Thanks!

    • dorastable

      Hi Erin, I’m so sorry if the recipe wasn’t clear enough. What I meant was 1 ea. chipotle pepper, so only 1 of the chipotle peppers in the can. I will add a note to the recipe. I hope you guys are brave enough to try the recipe again.

  • Dayna Schaly

    Hi love the idea of this recipe, i’m thinking of making this in a few batches and freezing the sauce so I have a some pre-made dinners. Do you know if your sauce freezes well? Thanks!

    • dorastable

      Hi Dayna. I’ve never tried to freeze it before, but I think the sauce would separate in the freezer.

    • Paige

      I am also considering this for the next time I make it. I think I’m going to try and freeze it into cubes, and then pop them in the blender when I’m ready to use them again.

  • Paige

    I just made this last night, and it turned out wonderfully. Next time I make it, I might try and add another pepper, though, as it wasn’t quite as spicy as I expected. My sauce did turn out very hot because I used my vitamix which heats up while it blends. When I made the dish, my husband and I didn’t think it was enough to serve two people, so we ate it on the side of a fresh loaf of bread. However, after eating I realized that I was unbelievably full and I believe it is because the almonds are deceptively filling! So keep that in mind. Thanks for the recipe!

    • dorastable

      HI Paige,

      Thanks for the comment. I’m glad you enjoyed it. You can add as many chipotle peppers as you like, and yes the almonds do make this a very filling dish. I have never tried freezing the sauce, my only concern would be that the sauce could separate.

  • Kara Boyer

    Just made this and this recipe had me licking my plate clean!! Wow!! It barely takes anytime for a vegan recipe, which is super important to me! Thanks!!!

    • dorastable

      Glad you enjoyed it!!

  • Kia

    Hello, can I use chipotle seasoning instead and take out the raw almonds?

    • dorastable

      Hi Kia, you can use chipotle seasoning, but the sauce will not work without the almonds. Do you have a nut allergy?